Zucchini Pie With Mushrooms & Spinach

• For the sauce:

  • 80 g raw cashew
  • 1 tsp cornstarch
  • 1/2 tsp granulated onion
  • 1/2 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • 200 ml water
  • Salt & pepper to taste

  For the pie:

  • 400 g mushrooms
  • 300 g spinach
  • 2-3 zucchini
  • Breadcrumbs
  • Olive oil for cooking
  • Salt & pepper to taste

• • Once done, garnish with fresh parsley and serve.

• • Start by cooking the mushrooms in olive oil for approximately 5 minutes.
  • Add the spinach to the pan and cook it together with the mushrooms until it reduces in volume and becomes tender.
  • Season the mixture with salt and pepper, ensuring everything is well mixed. Set the composition aside.
  • Now, let’s prepare the sauce. In a food processor, combine raw cashews, cornstarch, granulated onion, garlic powder, nutritional yeast, olive oil, water, salt, and pepper. Blend until a smooth and creamy consistency is achieved.
  • Heat the sauce in a saucepan until it becomes nice and creamy.
  • For the next step, spray a 15×20 cm baking dish with olive oil and coat it with breadcrumbs. Arrange a layer of thinly sliced breadcrumb-coated zucchinis in the dish.
  • Add a layer of the prepared sauce, followed by a layer of the cooked mushrooms and spinach mixture.
  • Repeat the process by adding another layer of zucchini slices, then sauce, and the remaining mushroom and spinach mix.
  • To finish, pour the remaining sauce over the mushrooms and spinach, and top with a final layer of breadcrumb-coated zucchinis.
  • Spray the top layer with olive oil to achieve a crispy texture.
  • Bake the dish in the oven at 210 degrees Celsius for approximately 30 minutes.